Fall Veggie Delight

Butternut squash, brussels sprouts, and sweet potatoes are all fall vegetables that are rich in vitamins and antioxidants.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Fall Veggie Delight

Cooking Method: Roasting, Sautéing Cuisine: International, Vegetarian Courses: Lunch, Main Course, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 2 cup Butternut Squash
• 2 cup Brussels Sprouts
• 2 cup Sweet Potato
• 1 medium Red Onion
• 2 tablespoon Olive Oil
• 2 tablespoon Maple Syrup
• 1 teaspoon Dried Thyme
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• ¹⁄₄ cup Pecans
• ¹⁄₄ cup Dried Cranberries
• ¹⁄₄ cup Goat Cheese

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the butternut squash, brussels sprouts, sweet potato, and red onion into bite-sized pieces.
3. In a large bowl, toss the vegetables with olive oil, maple syrup, dried thyme, salt, and black pepper.
4. Spread the vegetables on a baking sheet and roast for 25 minutes, or until they are tender and slightly caramelized.
5. In the last 5 minutes of cooking, sprinkle pecans over the vegetables and roast until lightly toasted.
6. Remove the baking sheet from the oven and let the vegetables cool for 5 minutes.
7. Transfer the roasted vegetables to a serving dish and sprinkle with dried cranberries and crumbled goat cheese.
8. Serve the Fall Veggie Delight warm and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 30g10%

Sugars 10g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.